Tapioca and banana pudding
4 servings
50 minutes
Tapioca and banana pudding is a delicate dessert with a velvety texture and the natural sweetness of ripe fruits. Its roots can be found in Asian and European traditions where tapioca is used to create light and nutritious dishes. Coconut milk adds creamy richness to the pudding, while vanilla contributes an exquisite aroma. The light banana flavor makes it an ideal finish to a meal or a morning treat. It is served chilled, enhancing the contrast between the softness of tapioca and the freshness of fruits. Thanks to its natural ingredients, this dessert is suitable even for those who follow healthy eating habits. In cooking, it can be complemented with berries or nuts for a variety of flavor nuances. Simple to prepare yet refined, it will become a favorite indulgence in any home.
1
Soak the tapioca in coconut milk for about half an hour.
- Tapioca: 100 g
- Coconut milk: 600 ml
2
In a deep bowl, whisk the egg yolks (separated from the whites) with salt and sugar until fluffy.
- Egg yolk: 2 pieces
- Salt: pinch
- Sugar: 1 tablespoon
3
Put tapioca with coconut milk on low heat, extract the insides from the vanilla pod and add to the pot with milk and tapioca. Cook on low heat for about twenty minutes, stirring occasionally.
- Vanilla pod: 1 piece
- Tapioca: 100 g
- Coconut milk: 600 ml
4
Mix the tapioca with coconut milk and beaten eggs. Now stir continuously for three minutes on the lowest heat. Then add bananas, mix, pour into molds, and cool.
- Egg yolk: 2 pieces
- Bananas: 2 pieces